1 can petite diced roasted tomatoes
1/2 can tomato sauce (4 oz)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 t. diced green chiles
4 slices chopped pickled carrots
1/2 chopped pickled jalapeño
1 tsp. salt
1 tsp. sugar
2 tsp. lemon juice
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. oregano
2 t. water

Mix all ingredients and bring to a boil for 2 minutes. Set aside and let cool for 20 minutes, then store in a 1 quart jar. Refrigerate.